Just as an update, Cane Rosso indeed was producing a great Neapolitan pizza. The pizza bar is beautiful, with about four seats that get a great view of the oven and fire at work, and clear plastic/glass let's you see the dough work as they open and top. It's definitely tight quarters, which is impressive considering they said they get through about 200-300 dough over lunch.

Their pies are huge... I asked the pizzaiolos, and they said their standard dough is 300 grams. (I don't know if they were being honest?). The pies were also very tasty, great ingredients, and beautiful to enjoy... I think I converted two co-workers to Neapolitan pizza, as they've never had it before... They liked the flavorfullness of the ingredients and how light the crust was (not overly dense like they were used to with pizza).

Looking forward to going back, though I"m curious about the other pizza places on my above list... if anyone's ever tried them, please do chime in! Would hate to waste money/time in Dallas at a bad place!

I've been to dough in San Antonio a couple times, and it's just been OK. The last time the dough was way underfermented. The place in Dallas has gotten some good reviews, but people in Dallas probably know next to nothing about NP, so who knows. If it was me, having been to Cane Rosso, I'd give Dough a try.

Just as an update, Cane Rosso indeed was producing a great Neapolitan pizza. The pizza bar is beautiful, with about four seats that get a great view of the oven and fire at work, and clear plastic/glass let's you see the dough work as they open and top. It's definitely tight quarters, which is impressive considering they said they get through about 200-300 dough over lunch.

Their pies are huge... I asked the pizzaiolos, and they said their standard dough is 300 grams. (I don't know if they were being honest?). The pies were also very tasty, great ingredients, and beautiful to enjoy... I think I converted two co-workers to Neapolitan pizza, as they've never had it before... They liked the flavorfullness of the ingredients and how light the crust was (not overly dense like they were used to with pizza).

Looking forward to going back, though I"m curious about the other pizza places on my above list... if anyone's ever tried them, please do chime in! Would hate to waste money/time in Dallas at a bad place!

I spent an afternoon with the catering crew of cane rosso and the guys told me the dough balls are 300 grs.